If possible use a rum like Pusser’s British Navy rum for this cocktail. Although it is distilled from molasses, it still resembles scotch whiskey but has an aroma full of caramel, tropical fruit and hints of baking spices with faint floral and peppery notes.

Ingredients

2 ounces rum

4 ounces unsweetened pineapple juice

1 ounce orange juice

1 ounce coconut cream

Freshly grated nutmeg to garnish

Directions

Place all of the ingredients into a blender, except for the garnish, and process until smooth.

Pour the mixture into a glass filled with crushed ice and then garnish with a dusting of fresh nutmeg; serve immediately.